Why did my snowball cookies flatten?

Your snowball cookies may have flattened because the dough wasn’t chilled enough or the butter was too soft or melted. For classic chocolate snowball cookies, it’s crucial to start with softened (not melted) butter and to chill the dough for at least 30 minutes to maintain their signature round shape.

Do you roll snowball cookies hot or cold?

Roll them while they’re still warm, just a few minutes after coming out of the oven. This helps the powdered sugar melt slightly and stick to the surface. Then roll again once fully cooled for that signature snowy coating.

Can I freeze chocolate snowball cookies?

Yes! You can freeze the unbaked dough balls on a tray, then store in a freezer bag for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time. You can also freeze the baked cookies and roll them in fresh sugar after thawing.

What is the difference between Russian Tea Cakes and Snowballs?

There’s no major difference—just different names! Both are buttery, nut-based cookies rolled in powdered sugar. The classic chocolate snowball cookies version adds cocoa powder for a deep chocolate flavor.

Can I make these nut-free?

Absolutely. You can replace the chopped nuts with finely crushed oats or leave them out entirely. The texture will be a bit smoother, but the chocolate still shines through beautifully.

Classic Chocolate Snowball Cookies –Best Holiday Cookie 2026

Description

These classic chocolate snowball cookies are buttery, cocoa-rich, and nutty, rolled in powdered sugar for a sweet finish. They melt in your mouth and bring festive nostalgia to every bite.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 cup Dutch-process cocoa powder
1 1/2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour
3/4 cup finely chopped toasted pecans
Additional powdered sugar for rolling

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Instructions

Toast pecans in a dry skillet over medium heat until fragrant, about 5 minutes. Cool completely.
Cream butter and powdered sugar until fluffy.
Add cocoa, vanilla, and salt. Mix to combine.
Add flour gradually, then stir in pecans.
Chill dough for 30–45 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment.
Roll dough into 1-inch balls. Place 1 inch apart on the sheet.
Bake for 12–14 minutes or until just set.
Let cool 2–3 minutes, then roll warm cookies in powdered sugar.
Once fully cooled, roll in sugar again and serve.

Notes

Store in airtight container for up to a week. Freeze unbaked dough for up to 2 months. For nut-free version, omit pecans or swap with oats.

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American Holiday

Nutrition

Serving Size: per cookie
Calories: 110 kcal